From our family kitchen
Apricot crumble cakes
Published
Individual oat crumble cakes filled with apricots, cranberries and orange.
Makes 6
Ingredients
- 90g/3 1/4 oz Lucy Bee coconut oil, melted
- 120g/1 1/4 cups gluten-free oats
- 140g/1 cup plus 1 tbsp gluten-free self-raising flour
- 4 tbsp honey
- 100g/3 1/2 oz soft dried apricots, very finely chopped
- 40g/1 1/2 oz cranberries
- Finely grated zest and juice of 1 large orange
Method
Preheat the oven to 170°C/325°F/gas mark 3.
Put the melted coconut oil into a bowl with the oats, flour and honey, and stir together well.
Put the apricots, cranberries, orange zest and juice in a pan and simmer over a medium heat until the apricots soften.
Put a small amount of the oat mixture into each case of a 6-hole silicon muffin tray (or use a regular tray with paper cases), then divide the apricot and cranberry mixture between each. Cover the fruit with the remaining oat mixture (you only need a thin, even layer) and push down gently.
Bake for 20 minutes, then allow to cool before serving. Enjoy with Greek yoghurt.
Tip
Best eaten on the day you make them. A popular one with the kids.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story